Easy Chicken Enchiladas

Easy Chicken Enchiladas recipe

I pride myself on having a fully functioning Mexican kitchen -- being of Mexican decent, I have been cooking authentic food based on my mother's recipes for quite some time. But these recipes can be heavy -- too heavy for the summer months. So, when I saw this recipe, which included butternut squash (or sweet potato), I was super excited to try this new spin on an old favorite. 

Below you'll find the easy-to-follow recipe so you can try it in your own kitchen:  


Easy Chicken Enchiladas

Prep: 40 minutes     Bake: 20 minutes at 350°F


  • 2 cans (14.5-oz. each) diced fire-roasted tomatoes
  • 1 cup salsa
  • 1 tablespoon chili powder
  • 8 (8-inch) flour tortillas
  • 1 tablespoon canola oil
  • 1 cup peeled, chopped butternut squash or sweet potato
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15-oz.) black beans, rinsed and drained
  • 1 cup shredded cooked chicken
  • 1 1/4 cups shredded Monterey Jack cheese, divided



  1. PREHEAT oven to 350°F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  2. COMBINE the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
  3. STACK tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.
  4. BAKE tortillas about 10 minutes or until warm.
  5. HEAT oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup cheese.
  6. DIVIDE the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.


  1. BAKE, uncovered, about 20 minutes or until heated through.


For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350°F and enjoy!

Moms, how do you lighten up calorie-laden recipes for a healthier family dinner option? 

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